Introduction
Hey there! Today, I want to share with you one of my all-time favorite recipes that always brings a smile to my face – Slow Cooker Chicken Philly Sandwiches. There’s something so satisfying about sinking your teeth into a mouthwatering sandwich filled with tender chicken, sautéed peppers and onions, and melted cheese. It’s a dish that never fails to impress, whether you’re cooking for your family or hosting a casual get-together with friends. So, let’s dive into this delicious recipe together!
Why You’ll Love This
I make this when I’m in the mood for a comforting meal that’s packed with flavor. My family goes crazy for this because it combines the goodness of a classic Philly cheesesteak with the convenience of a slow cooker. Plus, using the slow cooker means that the chicken becomes incredibly tender and infused with all the delicious flavors of the marinade.
Ingredients
For this recipe, you’ll need:
- 4 boneless, skinless chicken breasts
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of chicken broth
- 1/4 cup of soy sauce
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 4 hoagie rolls, sliced
- 8 slices of provolone cheese
Directions
1. In a slow cooker, combine the chicken broth, soy sauce, Worcestershire sauce, minced garlic, olive oil, salt, and pepper. Stir to mix well.
2. Add the chicken breasts to the slow cooker and coat them with the marinade. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and easily shreds with a fork.
3. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
4. Return the shredded chicken to the slow cooker and add the sliced bell peppers and onions. Stir to combine with the chicken and marinade.
5. Cover the slow cooker again and cook on low heat for an additional 1-2 hours, until the peppers and onions are tender.
6. Preheat your oven to broil. Slice the hoagie rolls and place them on a baking sheet.
7. Fill each roll with a generous amount of the slow-cooked chicken, peppers, and onions. Top with two slices of provolone cheese.
8. Place the sandwiches under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
9. Serve the Slow Cooker Chicken Philly Sandwiches hot and enjoy!
Notes
I’ve found that using boneless, skinless chicken breasts works best for this recipe, but feel free to use chicken thighs if you prefer. You can also add some sliced mushrooms to the slow cooker for an extra burst of flavor.
Variations
If you’re looking to change things up, try using different types of cheese such as cheddar or Swiss. You can also experiment with adding some hot sauce or crushed red pepper flakes for a spicier kick. And if you’re vegetarian, you can substitute the chicken with tofu or your favorite meat alternative.
Equipment
While a slow cooker is ideal for this recipe, you can also achieve similar results using a Dutch oven or a large pot on the stovetop. Just be sure to adjust the cooking times accordingly and keep an eye on the temperature.
Storage Information
Though honestly, in my house, these Slow Cooker Chicken Philly Sandwiches never last more than a day! But if you do have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven for a quick and delicious meal.
Serving Suggestions
Personally, I love serving these sandwiches with a side of crispy French fries and a tangy coleslaw. The combination of flavors and textures is simply irresistible. But feel free to get creative and pair them with your favorite sides – it’s all about making a meal that suits your taste!
Pro Tips
I once tried rushing the cooking process by increasing the heat, and let me tell you, it’s not worth it. The slow cooking method allows the flavors to develop and the chicken to become incredibly tender. So, be patient and let your slow cooker work its magic!
Don’t be afraid to adjust the seasonings to suit your preferences. If you like it extra savory, add a bit more soy sauce or Worcestershire sauce. And if you prefer a milder taste, simply reduce the amount of salt and pepper.
FAQ
Q: Can I use frozen chicken breasts for this recipe?
A: While it’s technically possible to use frozen chicken breasts, I recommend thawing them first to ensure even cooking and better flavor absorption. Plus, the texture of the chicken will be more tender if it’s thawed beforehand.
Q: Can I make this recipe on the stovetop instead of using a slow cooker?
A: Absolutely! Simply follow the same steps but cook the chicken, peppers, and onions in a large pot or Dutch oven over low heat for 1-2 hours until tender. Just be sure to stir occasionally to prevent sticking.
So there you have it – a scrumptious recipe for Slow Cooker Chicken Philly Sandwiches that will have your taste buds singing with joy. It’s a dish that combines convenience, flavor, and comfort all in one bite. Give it a try, and I guarantee you won’t be disappointed. Happy cooking!
SLOW COOKER CHICKEN PHILLY SANDWICHES
Delicious and satisfying slow cooker chicken Philly sandwiches with tender chicken, sautéed peppers and onions, and melted cheese. A perfect combination of convenience, flavor, and comfort in every bite.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 hoagie rolls, sliced
- 8 slices of provolone cheese
Directions
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In a slow cooker, combine chicken broth, soy sauce, Worcestershire sauce, minced garlic, olive oil, salt, and pepper. Stir well.
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Add chicken breasts, coat with marinade, cover, and cook on low heat for 6-8 hours or high heat for 3-4 hours until tender and easily shreds.
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Remove cooked chicken, shred with forks, return to slow cooker, add sliced bell peppers and onions, stir to combine.
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Cover and cook on low heat for an additional 1-2 hours until peppers and onions are tender.
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Preheat oven to broil, place hoagie rolls on a baking sheet, fill with chicken, peppers, and onions, top with provolone cheese.
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Broil for 2-3 minutes until cheese is melted and bubbly.
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Serve hot and enjoy!